Prep 15 mins
Cook 25 mins
This was requested. From the Publick House Inn.
- 2 1⁄4-2 1⁄2 lbs fresh pumpkin, peeled, seeded and cut into 1/2 inch cubes (10 ounces of pulp)
- 1⁄4 cup onion, minced
- 1⁄2 cup carrot, minced
- 1⁄2 cup celery, minced
- 6 ounces butter
- 3⁄4 tablespoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon clove
- 2 tablespoons brown sugar
- 1⁄4 cup pure maple syrup
- 4 teaspoons chicken base
- 1 quart warm water
- 3⁄4-1 cup heavy cream
- salt and pepper
- In a saucepan, melt butter, when butter is melted add celery, carrots and onions and sauté for 5 minutes.
- When vegetables are done add the pumpkin and cook for an additional 3 minutes, keep stirring.
- Add brown sugar and pure maple syrup, caramelized vegetables, stir until all brown sugar is dissolved then add half the chicken stock and reserve the rest.
- Add cinnamon, nutmeg and cloves and cover and simmer until vegetables and pumpkin are tender, about 15 minutes.
- Add remaining chicken stock and bring to a boil.
- In a blender or food processor, puree. Then return to stove on moderate heat, whisk in all of the heavy cream and add salt and pepper to taste.
Mo from Maine tried this and it was o.k. A little will go a long way as it's on the rich side. Also note original recipe calls for celery in body of recipe but doesn't say how much. I diced about about two stocks-seemed about right.